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And it does work just fine without the skin on. Also wild ducks will be more purple than tame ducks.

I saw that mentioned and had to look it up and now I have got to try it. I'm heating water now to see if I can maintain the temp I want then if that works out I'm going to try a couple steaks this evening.

RickC wrote:I saw that mentioned and had to look it up and now I have got to try it. I'm heating water now to see if I can maintain the temp I want then if that works out I'm going to try a couple steaks this evening.

Man you could get a steak right where you wanted it with this method. Although Im pretty good at it on the grill.

rebelp74 wrote:And it does work just fine without the skin on. Also wild ducks will be more purple than tame ducks.

Do you fry a skinless breast for a bit before eating?

I wish I still had the skin on some...that looks great...

I do it without the skin, it's awesome.

Do you fry it when done?

Hot skillet, 20 seconds per side, just enough to brown.

jarbo03 wrote:Hot skillet, 20 seconds per side, just enough to brown.

As soon as I get a thermometer, this is going down!

I like to lightly season while cooking in bag, then pepper and kosher salt before searing.

I'm going to try it with salt and pepper as the video shows.

I'm about to pull out 5.5 lbs of corned goose from the brine. I'll probably freeze a few to try this with too...

Well Im giving it a try with a piece of London Broil. Seasoned it with Lawrys seasoning salt, pepper, tyhme and crushed garlic. Got the water steady at 145. When its ready Im going to sear it in an iron skillet with some olive oil.

Looks good.

I know a guy in the brewing industry that said he would occasionally sous vide a steak in his mash. He would seal it in a vacuum bag and drop it in the mash tun for 40-45 min. Always wanted to try it but might get me fired lol.

For a cheap cut of meat it turned out pretty good. Messing around with spices, herbs and marinades could be pretty interesting. At 145 it came out medium. I will probably drop it to 140 the next time.

What's the benefit of this technique? Is it a flavor/marinade issue?

assateague wrote:What's the benefit of this technique? Is it a flavor/marinade issue?

More of an exact cooking method. Allows you to bring the meat up to a safe temp, which kills bacteria/parasites, while not overcooking it.

assateague wrote:What's the benefit of this technique? Is it a flavor/marinade issue?

rebelp74 wrote:

assateague wrote:What's the benefit of this technique? Is it a flavor/marinade issue?

More of an exact cooking method. Allows you to bring the meat up to a safe temp, which kills bacteria/parasites, while not overcooking it.

And it really seems to hold moisture in the meat. There was maybe a tablespoon of liquid in the bag when I took the meat out.
Also one thing thats kinda cool is that once it reaches that temp it will stay there, doesn't overcook. You can have it in for hours and it will be the sane as if you'd pulled it out after an hour.

Gotcha. Didn't think about it keeping things from drying out.

Duck cooked properly this way is the most tender succulent duck ever.

RickC wrote:For a cheap cut of meat it turned out pretty good. Messing around with spices, herbs and marinades could be pretty interesting. At 145 it came out medium. I will probably drop it to 140 the next time.

I think 135 is best for waterfowl, would think the same for beef. Tomorrow night gonna try some pheasant.